White Beans with Sage and Olive Oil

White Beans with Sage and Olive Oil
White Beans with Sage and Olive Oil
(Fagioli all'Olio e Salvia) This is just one of several regional specialties that feature white beans. In fact, beans are such an important historic ingredient in Tuscan cooking that people of the region are called mangiafagioli (bean eaters). Traditionally, the beans in this side dish were cooked in a wine bottle; in modern versions, they are simply baked in the oven or simmered on the stove, as they are in this recipe.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
Italian Bean Garlic Herb Side Vegetarian Legume Fall Sage Bon Appétit Sugar Conscious Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 1/4 cup extra-virgin olive oil
  • 6 cups cold water
  • 1 pound dried great northern beans
  • 1 1/2 tablespoons chopped fresh sage
  • additional olive oil
  • 1 large garlic clove, minced
  • Carbohydrate 17 g(6%)
  • Fat 14 g(21%)
  • Fiber 5 g(18%)
  • Protein 6 g(12%)
  • Saturated Fat 2 g(10%)
  • Sodium 290 mg(12%)
  • Calories 212

Preparation Place beans in large saucepan. Add enough cold water to cover by 3 inches and let soak overnight. Drain beans and return to pan. Add 6 cups cold water, 1/4 cup oil, chopped sage and garlic. Bring to boil. Reduce heat to medium-low. Cover partially; simmer until beans are just tender, stirring occasionally, about 45 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and keep chilled. Rewarm before continuing.) Using slotted spoon, transfer beans to bowl. Top with more oil.